A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.
|Publish Date:||Feb 2008|
|Number of Pages:||320|
|Shipping Weight (in pounds):||0.65|
|Product in Inches (L x W x H):||5.25 x 8.0 x 1.0|
|The First Course||p. 5|
|In Business||p. 31|
|The Restaurant Takes Root||p. 55|
|Turning Over the Rocks||p. 77|
|Who Ever Wrote the Rule...?||p. 97|
|No Turning Back||p. 111|
|The 51 Percent Solution||p. 139|
|Broadcasting the Message, Tuning in the Feedback||p. 161|
|Constant, Gentle Pressure||p. 187|
|The Road to Success Is Paved with Mistakes Well Handled||p. 219|
|The Virtuous Cycle of Enlightened Hospitality||p. 237|
|Context, Context, Context||p. 271|
|The Art of Hospitality||p. 291|
Meyer is known to foodies as the man behind 11 acclaimed restaurants in New York City, including Union Square Caf? and Gramercy Tavern. While that would be more than enough professional accomplishment for most people, apparently Meyer has had time enough on his hands to branch out into writing as well. Anyone who has started or maintained a business will have strong ideas about the best way to run things, and Meyer is no exception.
While such chapter headings as "The 51 Percent Solution" and "Constant, Gentle Pressure" evoke the all-too-common themes of most leadership books, this book is something more. It is actually the story of Meyer's restaurant empire and how he got to where he is today, overlaid with his own views on management and what has worked for him. A fun and enjoyable read, it provides a good behind-the-scenes view of the restaurant business, though it's more autobiography than business how-to. Recommended for libraries with strong cookery or business collections.
-Susan Hurst, Miami Univ. Libs., Oxford, OH
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